METHOD:

Combine bread flour and milk powder in a large mixer fitted with the dough hook attachment. Combine the water and yeast to dissolve. Add this to the mixing bowl and knead on low speed for 7 minutes. Add the salt, pepper, bacon, and sautéed ramp stems. Knead on medium speed for 4 minutes. Add the sautéed ramp greens and knead on medium speed for 2 additional minutes until thoroughly combined. Place the dough in a greased bowl. Cover and allow to proof for 1½ hours. Divide dough into 2½ ounce pieces. Roll the pieces into balls; dip the bottoms in semolina flour and place on parchment-lined sheet trays (there will be about 30 balls per tray). Proof until nearly doubled.

While the bread is proofing, preheat the oven to 500°F. Snip the top of each piece of bread with a pair of sharp scissors. Put the trays in the oven and throw 1 quart of ice onto the base of the oven to create steam (or inject with steam for 5 seconds). Turn the oven off and allow the dough to proof and additional 2 to 4 minutes. Turn the oven back at 450°F and spray with water from a squeeze bottle or inject with 2 more seconds of steam. Bake for 4 minutes, rotate the pans, then bake for another 3 to 5 minutes, until golden brown. Remove the rolls from the oven and hold until ready to serve. Before serving, reheat the rolls at 350°F for 2 to 3 minutes. Brush the finished rolls with olive oil or bacon fat and dust with Maldon sea salt.